One time I tried to make fudge. From scratch. I followed my Memere’s advice and selected a dry, beautiful, sunny day (apparently fudge is THAT sensitive to moisture), and I even invested in a candy thermometer. I ended up with a grainy, lumpy, nasty mess. The next day my roommate made fudge in the microwave with a lump of marshmallow Fluff. Of course hers was perfect.
I don’t use the Never Fail recipe, but Five Minute Fudge is another workaround that comes out great every time. I’m not a big fan of chocolate, and I will eat just enough to make sure it came out, so I haven’t tried to do this from scratch. But I did get a marvelous idea last night as I drifted off to sleep.
Have you ever had one of these?
If you have, you know that it is the best way to eat chocolate. I set out to recreate it in fudge form. It is necessary to chop the almonds in half, but leave the raisins whole. This seems to preserve the consistency the chocolate possesses.
Then we melt our ingredients. First, three cups of chocolate chips.
Now ooze your condensed milk and vanilla extract in there.
Melting . . .
. . . and in just a few minutes of stirring, you have fudge!
Now we make like Cadbury.
And voila! Lumpy fudge. I like to lightly spray the foil so the fudge releases easily when it comes time.
Hmm . . . now this is the texture we’d expect, but it’s a little . . . unrefined-looking. Fortunately, while the main feature was doing its melting thang, I was also melting some vanilla chips with a little bit of the condensed milk, with more condensed milk than the fudge so that it’ll be more cooperative. And since Halloween’s upcoming, let’s make it a theme.
Oh man, that reminds me of a joke. Why did Snoop Dogg carry an umbrella?
Let that chill, harden, and cut with a nice sharp warm knife.
Cadbury’s Fruit & Nut Fudge
built on the premise of Nikki’s Five Minute Fudge
1 – 14oz can of sweetened condensed milk
3 cups milk chocolate chips (since the Fruit & Nut bar is a very milky chocolate)
1.5 tsp vanilla
1/2 c almonds, chopped in half
1/2 c raisins
Fo’ drizzle (optional):
1/4 c white chocolate chips
1/4 c more sweetened condensed milk
Foiled line an 8×8 pan, and spray lightly with cooking spray.
Melt your milk, your chips and vanilla in a pot on stove top. Remove from heat, stir in nuts and raisins, then pour into foil-lined pan.
If you’re drizzling, let the pan cool on your counter for a few moments while you mix the white chocolate chips with your extra condensed milk. Let cool just a minute, then pour into a plastic bag, cut a hole in the bottom, and drizzle from foil to foil.
Chill 2 to 3 hours. Put your longest non-serated cuttin’ knife in a glass of warm water, wipe dry, then slice. Re-heat your knife via the water whenever the going gets less smooth.